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Tablescape of Thai Curry Brussel Sprout Soup

Thai Curry Brussel Sprout Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 Servings 1x
  • Category: Soup
  • Cuisine: Thai


Red curry paste is that awesome, dependable friend that you can count on to make your day a little brighter, and it’s on with this delicious Thai Curry Brussel Sprout Soup! Bold Thai curry flavors, coupled with creamy soothing lite coconut milk, all delightfully simmering together with nutritious Brussel Sprouts, hearty sweet potatoes, protein-packed beans in a wholesome and healthy soup! A fantastic, satisfying, and cozy soup that is sure to put a smile on your face. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.


  • 1 lb. Brussels sprouts, halved or quartered (fresh or frozen)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced ginger (+/-)
  • 1 cup vegetable broth *
  • 4 cups water (or broth)
  • 4 Tablespoon red curry paste (+/-)
  • 1 medium sweet potato, peeled and cut into small cubes
  • 1 -[ 15 oz. can ] cannellini beans, drained and rinsed
  • 1– [ 14 oz. can ] lite coconut milk *
  • 1 teaspoon lime juice (optional) *
  • 1 carrot, cut into long, very thin strips
  • 2 to 4 cups baby spinach (based upon desired amount)

Spice/Herb Ingredients: 

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon dried minced onions
  • 1 ½ teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper

Optional Toppings:

  • Crushed red pepper flake
  • Lime wedges
  • Cilantro


  1. Prepare the Brussel Sprouts, remove the hard stem at the end, then cut them into uniform sizes. If large, quarter them.If smaller, halve them.  Set aside.
  2. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the diced onion and red bell pepper. Sauté over mediumheat for 5 to 7 minutes to soften them.  Add a splash of water if they start to stick.
  3. Once the onions and peppers are softened, then turn down the heat a little, and add the minced garlic and ginger, sauté for 30 seconds.
  4. Next add the veggie broth, water, red curry paste, garlic powder, onion powder, dried minced onion flake, sea salt, pepper. Stir well to combine. Increase the heat and bring the mixture to a boil, then immediately lower to a simmer.  Add the Brussel sprouts, cubed sweet potato, and cannellini beans.  Place the lid on the pot and simmer for 15 minutes.
  5. Then add the lite coconut milk, lime juice, and very thin carrot strips, place the lid back on and simmer until the sweet potatoes and Brussel sprouts reach the desired tenderness, approx. another 7 to 15 minutes – largely dependent on the size of the cubed sweet potatoes.
  6. Fold in the spinach, cook for one minute.
  7. Serve individual servings with crushed red pepper flakes, cilantro, lime wedges, and/or with your favorite toppings.


*Vegetable Stock:  We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this.  If you are using a brand other than Pacific vegetable broth, then consider adjusting the water/vegetable broth ratio accordingly.  For example, if you are using a very mellow vegetable broth, you might consider 4 cups of vegetable broth and 1 cup of water for this recipe. Please adjust the recipe (broth/water ratio) accordingly based upon the vegetable broth brand used if using other than Pacific Organic Vegetable Stock.

*Lime Juice: The lime juice really brightens the flavor but tempers the curry.  If needed add extra red curry paste near the end after taste testing the flavors.

*Red Curry Paste:  We used Thai Kitchen Red Curry Paste.  We suggest Thai Kitchen Red Curry Paste for this recipe as other brands could possibly contain a lot of heat.  If not using Thai Kitchen then start out on the very low end and build from there.

*Lite Coconut Milk:  Lite coconut milk is permitted on the Whole Food Plant Based Diet from a general standpoint.  There are some WFPB doctors who are more restrictive than others, these doctors typically are treating cardiac patients.  You can substitute the lite coconut milk with another plant milk.  The flavors will be slightly different, adjust spices as necessary.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.


*Storage: Refrigerate and use within 5 days.